The work in the vineyards

All the work in the vineyards is carried out manually
from the trimming to the tie-in

Trimming from November to March
Trimming is highly regulated in order to preserve the longevity of the vine and ensure the quality of its grapes. If the regulations are not respected, the vine can lose its Champagne Appellation. The Champagne regulatory body imposes quotas for each annual yield.

The Tying from March to April
It consists of attaching the shoots of vines to a wire.

Debudding in May
It consists of suppressing some shoots also known as "gourmands" which are of no use except providing more vigour to the vine in order to improve the size of its most promising berries.

The flowering of the vine from mid to end of June
A crucial step in the annual harvest. The flowering takes place over 15 days and during this period the vintner pays close attention to the weather and climate. Cold and foggy weather disrupts the fertilisation process and compromises the hope for a good harvest.

A poor flowering has two consequences:
- "The Millerandage": the berries are not properly fertilised and remain small up to the harvest.
- "La Coulure": the berries have not been fertilised and fall which causes considerable loss to the harvest.
Generally the starting date of the harvest is planned 100 days after the flowering.

The Tie-in from June to July
For a good airing of the vines and a good balance of the shoots, the tie-in consists of lifting and straightening the stems by maintaining them on 2 wires with staples.

The Topping from June to August
The work is carried out by tractor several times during the season in order to limit the growth of the vines.

The Treatments from May to August
The treatments are also carried out by tractor with total respect of the environment. Several passes are necessary during the season in order to protect the vines from insects and fungi.

The elements which may compromise a good harvest are the following: spring frost, the flowering period, and extreme climate conditions such as hail storms as well as potential risk of vine disease.

Despite the passion for his trade and all these months of effort provided by the wine grower for the elaboration of his Champagne, it must not be forgotten that the main element remains mother nature herself.
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